Category Archives: Main Dishes

Mimi Spinach Lasagna Roll-ups


8 Lasagna noodles, cooked
1 (10 ounce) frozen chopped spinach, thawed and well drained
1 (15 ounce) container ricotta cheese
1/2 cup Parmesan cheese
1 egg
1/2 teaspoon minced garlic
1/2 teaspoon Italian seasonings
1 (15 ounce) can pizza sauce
1 cup shredded mozzarella cheese
Salt and pepper, if desired

Preheat oven to 350ºF.
In a medium bowl combine spinach, ricotta, Parmesan cheese, egg, garlic, and Italian seasonings. Add salt and pepper if desired.

Pat noodles dry with a paper towel and lay them on parchment or wax paper. Cut each noodle in half width wise. Fill each noodle with 2-3 tablespoons of the ricotta mixture, leaving an inch empty on one side of the noodle. Start rolling each noodle up, ending on the side that has one inch empty. This is so that the filling doesn’t spill out the end.

Slice each noodle in half with a sharp knife and place roll seam side down in a baking dish sprayed with cooking spray. Make sure you have a dish that has a 1-2 inch edge so you can cover it with foil later and not mess up the rolls. If you like your pasta with crispy edges, no need to cover it.

Place 1 teaspoon of pizza sauce on top of each roll and top each with a teaspoon of mozzarella.

Cover baking dish tightly with foil and bake for 18-20 minutes or until cheese is melted inside. Serve with warm pizza sauce for dipping.
mimi spinach rollups
Freezer instructions: Prepare as directed above but freeze right before baking. Reheat by baking for 25-30 minutes at 350ºF. Or for a quick snack, freeze after baked and pop one in the microwave any time you want a little bite!

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Yummy Spaghetti Sauce with Basil Pesto


Spaghetti Sauce

Combine and fry 10 minutes:
1 lb. ground beef
1 onion-chopped
4 cloves of garlic
1 small green pepper diced

Then add:
28oz. diced tomatoes
16 oz. of tomato sauce
6 oz. tomato paste
2 t. dried oregano
2 t. basil
1 t. salt
½ t. pepper
½ t. crushed red pepper flakes
1/2 cup Basil Pesto (recipe below)–optional

Simmer 1 hour
Top with grated parmesan cheese

Basil Pesto
2 tablespoons pine nuts (sunflower seeds are cheaper)
2 large garlic cloves, chopped
2¾ cups fresh basil leaves (about 6 bunches)
2 tablespoons (½ ounce) grated fresh Parmesan cheese*
2 teaspoons lemon juice
3 tablespoons olive oil
Drop pine nuts (or sunflower seeds) and garlic through the food chute with food processor turned on. Process until minced.
With processor on, slowly pour oil through the food chute. Take the lid off and add the basil, cheese and lemon juice. Replace the lid.
Process until well blended. Spoon into a zip-top heavy-duty plastic bag. Store in the refrigerator.
Yield : 1 cup
*If you want to freeze this pesto to use all winter, leave out the Parmesan cheese. It doesn’t freeze well. Add it when you’re ready to use the pesto.
I freeze little batches in muffin tins lined with plastic wrap until it’s frozen. Then I put the little packages in a big zip-lock freezer bag.

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Pearl Barley, Vegetable and Bacon Broth

Bacon soup

Pearl Barley, Vegetable and Bacon Broth

1 tbsp olive oil
¾ pound bacon-diced
2 leeks
2 carrots
2 cloves garlic
½ pound pearl barley
1 tbsp Dijon mustard
24 ounces chicken stock
1 tsp dried rosemary
1 tsp dried thyme
1 small cabbage
1. Put the oil in a large casserole dish/saucepan and put on a high heat. Add the bacon and cook until starting to crisp.
2. Add the sliced leeks and carrots and turn down the heat. Cook for 3 minutes, stirring often to make sure it doesn’t stick.
3. Add the chopped garlic and cook for a further 30 seconds. Add the pearl barley and mustard, stir. Let it simmer for a few seconds, then add the stock, rosemary, thyme and a little salt and pepper. Stir well, cover, and cook for another 10-15 minutes.
4. Taste the broth – add a little more seasoning or mustard if it needs and extra kick, then add the thinly sliced cabbage. Put the lid back on and cook for 5 more minutes. Enjoy!

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Chicken Rollups

Chicken Rollups

Mix together:
1 cup cooked, cubed chicken breast
8 oz. cream cheese, softened
1 bunch of onions chopped with tops
2 Tbsp. butter, softened
1 cup chopped fresh spinach
2 teaspoons dried oregano
2 teaspoons dried basil

In a separate bowl combine:
1 cup toasted bread crumbs
½ cup chopped Pecans
3 Tbsp. melted butter
1 can crescent roll dough from the freezer aisle

Mix together the softened cheese and 2 tablespoons of butter; add chicken, chopped onions and chopped spinach. Add the oregano and basil.

Toast the bread and break in pieces.
Add the pecans and pulse together in a food processor.
Set aside in a separate bowl.

Roll out crescent roll dough like a flat piecrust. Cut circles with the top of a large glass.
Put 2 tablespoons chicken mixture in each circle. Roll up and close edges.
Dip rolls in melted butter, then roll in bread crumb and nut mixture.
Bake in a greased Pyrex dish at 375 degrees for 15 to 20 minutes.

Makes about 5 rollups.

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Company Chicken Crescents

Company Chicken Crescents

A friend recently shared this recipe with me. It sounded yummy. I tried it a couple of nights later. Oh my gosh! It was delicious! Let me know if you agree.

Company Chicken

1 cup cooked, cubed chicken breast
8 oz. cream cheese (onion with chives)
2 Tbsp. butter
½ cup mushroom slices (optional)
½ cup crushed Pepperidge Herbed Croutons
½ cup chopped Pecans
3 Tbsp. melted butter
1 can crescent rolls

Mix together the softened cheese and 2 tablespoons of butter; add chicken and mushrooms.
In a separate bowl mix crushed croutons and pecans.
Roll out crescent rolls
Put 1 tablespoon chicken mixture in each roll. Roll up and close ends.
Dip rolls in melted butter, then roll in crouton and nut mixture.
Bake at 375 degrees for 15 to 20 minutes.